I miss Gourmet Magazine! The magazine had good articles and great recipes. This recipe is from one of their old issues. I have be to honest, I’m not a meatloaf lover. I wanted to try something new that was easy and flavorful and I stumbled across this recipe. I was quite surprised with how delicious this meatloaf turned out. It was moist, with a little spicy kick from the chili powder and had a good assortment of veggies. The combination of dried apricots and jam, completed the dish. It added moisture and little sweetness. It was dinner for my family this week and there was not one remaining piece of meatloaf. Try it!
- 1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
- 1/3 cup whole milk (I used water)
- 2 medium celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ancho chile powder (I used 1 teaspoon of chipoltle chili powder instead)
- 1/4 cup extra-virgin olive oil
- 2 pound ground dark-meat turkey
- 1/2 cup dried California apricots, finely chopped
- 1/2 cup chopped flat-leaf parsley (optional)
- 3 tablespoons apricot preserves, divided
- 1 1/2 tablespoons soy sauce, divided
- 1 tablespoon Worcestershire sauce
- 2 large eggs, lightly beaten
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk (or water) in a large bowl.
Meanwhile, cook celery, carrot, onion, and garlic with chile powder and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add to bread-crumb mixture with turkey, dried apricots, parsley, 1 tablespoon preserves, 1 tablespoon soy sauce, Worcestershire sauce, eggs, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until just combined. Form into a 9- by 5-inch oval loaf – mixture will spread slightly, in a 13- by 9-inch shallow baking dish. [I made a free form loaf on a sheet tray covered with foil. My meatloaf took less time to cook, about 45 minutes.]
Stir together water, remaining 2 tablespoons preserves, and remaining 1/2 tablespoon soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 165°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Source: Gourmet Magazine 2010